Candy Canes

This recipe is from Staci Stout

2 cups sugar 1/2 cup light corn syrup

1/2 cup water 1/4 tsp cream of tartar

3/4 tsp of flavoring extract 1 tsp food coloring

In a heavy sauce pan mix the sugar, corn syrup, water and cream of tartar until the sugar is completely dissolved.  Cook the mixture without stirring until the mixture reaches 265 degrees. Remove from heat and add the extract.  Put 1/2 of the mixture in a buttered pan, and the other half in another buttered pan.   Add the food coloring to one of the pans.  Let the candy cool slightly.  While waiting grease cookie sheets. Butter your hands and have someone else butter theirs and then pull and fold the mixtures until they have slight shiny sheen to them.  Roll them into a thin 18 inch rope.  Cut to the desired length and coil the two ropes around each other and form into a candy cane. Place on the greased cookie sheets. If the mixture gets brittle or cold you can put it in a warm oven for about 2-5 minutes till it softens and again work coiling and making the cane.

Caramel

This recipe is from Kristanne Willden

2 cups light corn syrup 2 cup evaporated milk

2 cups sugar 1 cube of butter - cut up

1 tsp salt 1 tsp vanilla

Mix the sugar, syrup and salt.  Bring to a roaring boil over med-high to high, stirring occasionally.  Let the mixture boil until it becomes thicker and slightly caramel colored.  Then add the milk and the butter alternately never letting the mixture stop boiling.  Stir constantly. The mixture may flip as it gets thicker so use a tall spoon or wear a glove.  Cook until the mixture reaches a firm ball stage on a thermometer or when tested in cold water will stand on your finger.  Take off the heat and add the vanilla.  Pour into a buttered cake pan and cool.  Cut and eat.  If you want to share, wrap the carmel pieces in saran wrap.

Fudge

This recipe is from Leisa Williams

4 1/2 cups sugar 1/2 cup butter

1 can evaporated milk 12 oz semi-sweet chocolate chips

2 giant milk chocolate bars 1 jar marshmallow creme

Combine Sugar, butter and evaporated milk in a heavy sauce pan.  Stir constantly until the mixture boils.  Cook for 5 minutes over medium high heat.  Remove from heat and add chocolate.  Stir until completely melted.  Stir in Marshmallow creme, blend well.  Pour into a buttered 9X13X2 pan.  Cool and cut into  1 inch squares.  Store in a tightly covered container.  

Pretzel/caramel/chocolate/pecan treats

This recipe is from Sheree Bjerregaard.

1 pkg. small hard pretzels 2-3 rolls of Rollos

1 pkg. whole pecans.

Put pretzels on a cookie sheet, about 3-4 a row.  Put a Rollo on top of each pretzel.  Preheat the oven to 350.  Once the over reaches 350 turn it off and put in the cookie sheet for about 5-7 minutes or until the Rollos are soft.  Take the cookie sheet out of the oven and press a pecan into each Rollo flattening it.  Cool and eat.

Candy Making

We had a lot of fun Thursday making candy with the ladies in the ward.  We made caramel, candy canes, and pretzel/caramel/pecan/chocolate candies.

Here is Jenny pulling the candy cane mixture.

Here is Jennifer and A little of Staci working on the candy cane mixture.

The caramel when it is having the milk and butter added.

The caramel right before it is done.

Pouring out the candy cane mixture to color it and cool it.

Leisa Williams brought fudge!!

The finished candy canes.

Staci Stout demonstrated candy canes and they were really easy and REALLY GOOD!  Kristanne demonstrated Caramel, Leisa Williams brought fudge and Sheree (even though laid up) sent all of the stuff to make the pretzel candy with.  The recipes will be in the next 4 posts.  We had a fun time and were so glad that Jenny Roos, JenniferKendall, Staci Sout, Janette McEntire, Melissa Christiansen, Leisa Williams and Kristanne Willden attend. We'd love to see even more in February!!

November 13th

Our next cooking class will happen on November 13th at the Church at 7 PM.  Don't miss it.  We will be making Candy Canes, Caramel, and Coconut Pecan candy.  Please bring your favorite candy to share with us along with the recipe.  It will be fun - See you there!

Barbecue -- YUMMMMM

We had a great time at the Cooking Club. Leisa Williams, Jill Olsen, Donna Russell, Kristanne Willden and of course Sheree Bjerregaard were all there. We shared salads, chips and salsa, cake and wonderful meats. We had Pork Loin, Marinated Turkey, Blackened Salmon and Spare Ribs!!! YUMMMM YUMMM. This was followed by delicious chocolate Cake!! It was a treat for all.

Greek Salad
3 cucumbers cut up
3 tomatoes chopped
1 container of Kalamata olives
1 large purple onion diced
8 Basil leaves shredded
Mix and toss with Greek Dressing from the store.

Marinated Turkey
1 Cup Oil
1 Cup Soy sauce
1 TBS horseradish
1 TBLS minced Garlic
2 Cups 7-up
Marinate meat for 3-4 hours and grill

Blackened Salmon
2 TBLS Paparika
1 TBLS Cayenne Pepper
1 TBLS onion powder
2 tsp salt
1/2 tsp white pepper
1/2 tsp black pepper
1/4 tsp thyme
1/4 tsp basil
1/4 tsp oregano
Mix together.
Soak fish in 1/2 cup butter and then sprinkle the mixture on and cook till blackened, turn cook till blackened, broil for for about 3 minutes each side, or until done.

Makae, Jill and Donna

Sheree at the grill

BARBECUE.... YUMMM YUMM

For our next Cooking Club we will be doing barbecue. Bring you favorite meat to share and grill. We are meeting at Sheree's house on the 14th at 7PM. Salads will be provided. Please bring a recipe as well, and we will post them here for everyone. Hope to see you there.